Spaghetti Puttanesca with Squid

Method

1. Clean the squid: remove the head, cartilage, innards, eyes, beak, and clean the tentacles by removing the tiny teeth.
2. Wash the squid in water with coarse salt, rubbing to remove impurities, then rinse with fresh water.
3. Cut the squid body into rings. Cut the tentacle cluster in half (or leave whole if small). Cut the upper part in half.
4. Crush and finely mince the garlic clove, removing the skin and the central germ.
5. In a pan, add oil, minced garlic, chili peppers, and a little parsley. Sauté over low heat.
6. Cut the cherry tomatoes into quarters.
7. When the garlic is golden, raise the heat and add the squid. Cook for about 1 minute until they curl and release liquid, then remove the squid from the pan.
8. Continue cooking the cooking liquid to reduce it slightly, then add the white wine and the anchovy (paste or fillets). Cook over high heat until the alcohol evaporates and a creamy sauce forms.
9. Add the olives and capers.
10. Add the tomatoes, raise the heat, and add a little salt. Bring to a boil, then cover and cook over low heat for 5 minutes.
11. Cook the pasta al dente, drain, and reserve some pasta water.
12. Add the pasta to the sauce, tossing to combine.
13. Add the reserved squid, toss briefly off the heat.
14. Add fresh parsley off the heat.
15. Cover and let rest for 1 minute.
16. Plate and serve.